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Recent research has found that Wagyu cattle contain the highest amount of CLA per gram of any foodstuff - about 30% more than other beef breeds. Tim Crowe, PhD Senior Lecturer of Nutrition of the School of Excercise and Nutrition Sciences at Deakin University, Australia, explains the mono-unsaturated fatty acid to saturated fatty acid ratio runs up to three time higher in Wagyu beef than other beef.Crowe says half of all marbling in a wagyu carcass is comprised of mono-unsaturated fats.
According to Steve Smith PhD, a professor of animal science at Texas A&M University, it's the oleic acid-the primary component of MUFA-in beef that lowers LDL cholesterol levels. Icing on the cake comes from the fact that the more oleic acid there is in beef, the more palatable it is.
That's the reason Wagyu beef is noted for its tender and savoury palatability. Everything we've done so far tells us that Wagyu beef is better for you than the typical beef you can buy in the supermarket adds Smith "We have not yet had any negative effects of Wagyu beef on lasma cholesterol, LDL, particle diameters, blood glucose, triglycerides, or body weight."
© Northumbrian Wagyu 2017